Anyone who has ever drizzled, doused or — heck — drenched their food with Sriracha knows the hot sauce can make almost any food taste better.

But could these spicy condiments also make us a little happier?

The science geeks over at the American Chemical Society made a little video that breaks down the beloved "rooster sauce" into its molecular components. The video also explains why Sriracha and other spicy sauces burn so bad but then feel so good.